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A close up of food on a plate, with rich Madeira sauce bring poured over it.

Rich Madeira Sauce

Rosanna Stevens
A luxuriously rich Madeira jus to elevate your home cooking and create a fine dining experience at home.
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Side Dish
Cuisine French
Servings 6 servings
Calories 89 kcal

Equipment

Ingredients
 

Beef stock

  • 1 kg (2 lb) Beef bones (uncooked)
  • 800 ml (27 floz) Water
  • 1 handful Parsley
  • 1 Bay leaf
  • 1 teaspoon Salt
  • 1 teaspoon Peppercorns
  • 1 Onion
  • 1 stick Celery

Madeira sauce

  • 550 ml (18.5 floz) Madeira
  • 350 ml (12 floz) Beef broth
  • 30 grams (1 cup) Dried porcini mushrooms
  • 400 ml (13.5 floz) Water
  • 50 grams (1.75 oz) Butter
  • 1 Shallot
  • Salt and pepper

Instructions
 

Beef stock

  • Prepare a large saucepan big enough for all the bones to be covered by the liquid. 
  • Place the beef bones into the saucepan. Cut the lemon in half, roughly chop the celery and cut the onion into quarters (keeping the skin). Put it all into the saucepan along with the bay leaf, parsley, salt and peppercorns. 
  • Pour in the water, bring to a simmer and cook for 3-4 hours. 
  • Remove from the heat and strain the beef stock through a sieve covered in a piece of muslin cloth into a large bowl or jug. Wait for it to settle and skim off any residue from the top. 

Madeira sauce

  • Soak the dried porcini mushrooms in boiled water for 15 minutes and then strain and reserve the water.
  • Finely dice the shallot.
  • Heat butter in a saucepan and when it stops crackling, add the shallot and gently fry until softened. 
  • Pour in the Madeira wine and bring to a gentle boil. Reduce the volume by a third.
  • Pour in the Porcini mushroom water and beef stock bring back to the boil and reduce down by half.
  • Season the Madeira sauce at this stage with salt and pepper. 
  • Sieve the Madeira jus to remove the shallot, return to the pan and heat gently to bring the temperature back up to just below the simmering point.
  • If adding cream and making a Madeira cream sauce, add it at this stage and bring back to a simmer for 5 more minutes.
  • Turn the heat off and whisk a few extra cubes of cold butter into the Madeira sauce to get a smooth and glossy finish.

Nutrition

Calories: 89kcalCarbohydrates: 4gProtein: 1gFat: 0.4gSaturated Fat: 0.2gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 237mgPotassium: 123mgFiber: 0.1gSugar: 2gVitamin A: 14IUVitamin C: 0.3mgCalcium: 25mgIron: 0.4mg
Keyword Madeira wine sauce, Maderia jus, Maderia sauce
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